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Starters · Gluten-free · Dairy-free
Parsnip Veloute with Toasted Hazelnuts
Parsnip and onion cook together under pressure with dairy-free rice cream, so the soup stays velvety without any dairy. A stream of hot water loosens it to the right consistency before blending, finished with olive oil and hazelnuts sliced paper-thin.
In brief Parsnip Veloute with Toasted Hazelnuts is a starters recipe cooked in the Tupperware Microwave Pressure Cooker. It takes 50 minutes in total and serves 4 servings.
- Total time
- 50 min
- Prep
- 20 min
- Cook
- 20 min
- Rest
- 10 min
Product usedTupperware Microwave Pressure Cooker
Ingredients
servings
Method
Peel, rinse and cut the parsnips into large cubes.
Place them in the pressure cooker with the peeled onion cut into quarters, the rice cream, salt, pepper and the crumbled stock cube.
Close and microwave for about 20 minutes. Let it stand for 10 minutes until the pressure drops.
Open the lid, pour in 700 ml (24 fl oz) boiling water and blend.
Finely slice the toasted hazelnuts with the SpeedyMando.
Serve the soup drizzled with olive oil and scattered with the sliced hazelnuts.
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